Chicago Restaurants



Hopleaf Review

When hops devotee Michael Roper added a dining room onto the back of his beloved tavern, swillers were thrilled with the opportunity to sop their suds with delectable specialties such as Belgian-style mussels steamed in white ale with herbs, Montreal-style brisket (it's slow roasted and briefly smoked, and less sweet than New York–style brisket) with coleslaw and Stilton mac and cheese, and duck Reuben sandwiches on marble rye. Even with the expansion of a second full dining room and upstairs space, it's still best to arrive early to avoid waiting in the bar for a table. But don't bring the kids; Roper insists that only those of legal drinking age can eat here.

    Restaurant Details

  • Reservations not accepted
  • Credit cards accepted.
Updated: 06-11-2013

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